Crispy fried calamari served with marinara sauce.

Calamari

Hot Clam Sauce

Red or White Clam Sauce

Randa's Se

Randazzo's Seafood & Pasta Sauce

Priel Calma

Shrimp Marinara

Garlic & Oil Shrimp

Red or White Clam Sauce (Spaghetti or Linguine)

Plain Fried Shrimp

Baked Clams

Pride of Sheepshead

The Bay

Meatball Parmigiana

Spaghetti & Meatballs

(french fries, fried zucchinni, or baked potato)

South African Lobster Tail

Shrimp Marinara over Pasta

Garlic & Oil Shrimp over Pasta

Sauteed Alaskan King Crab Legs

Garlic Broiled Lobster

Grilled Octopus

Shrimp Parmigiana Vodka Sauce

Shrimp & Lobster Vodka Sauce

Chicken & Shrimp Francese Combo

Pat the cleaned squid tubes and tentacles very dry with paper towels. If using whole tubes, slice into 1/2" rings. Trim any excess cartilage. Drying thoroughly is essential so the flour adheres and the oil doesn't spit.

Prep the squid

Pour about 2 cups of vegetable oil into a deep heavy skillet or Dutch oven so it reaches roughly 2" deep. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns in about 20–30 seconds, it's in the right range.

Heat the oil

In a wide shallow bowl or rimmed baking sheet, combine the all-purpose flour, cornmeal (if using), kosher salt, black pepper, garlic powder, and dried oregano. Mix thoroughly so spices are evenly distributed.

Prepare the dredge

Working in small batches, add a portion of the dry squid to the flour mixture. Toss and gently shake off any excess flour—do not let it form a thick coating. The pieces should have a light, even dusting. Excess flour will burn in the oil and make the crust gummy.

Dust the calamari

Carefully drop a single layer of floured calamari into the hot oil. Fry for about 75–90 seconds, stirring gently once or twice so pieces don't stick, until the calamari is just golden and crisp. Overcooking causes rubbery squid; quick frying is key. Do not overcrowd the pan—work in batches so oil temperature recovers quickly.

Use a slotted spoon or spider to remove the calamari and transfer to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle with a light pinch of kosher salt while still hot. Repeat with remaining calamari.

Drain and season

Serve the calamari hot with lemon wedges and the warm marinara sauce for dipping. Offer sauce on the side so the crust stays crisp.

Serve

Sauté aromatics: Heat the extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Build the sauce: Stir in the tomato paste and cook 30 seconds to concentrate flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), kosher salt, and black pepper. Bring the mixture to a gentle simmer.

Simmer: Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust salt, pepper, or a pinch more sugar if acidity is high.

Finish: Stir in torn fresh basil leaves off the heat. Keep the sauce warm until serving. If preparing ahead, reheat gently before serving with the fried calamari.

raw whole squid tubes and tentacles, cleaned

all-purpose flour

fine cornmeal (optional for extra crunch)

kosher salt

freshly ground black pepper

garlic powder

dried oregano

vegetable oil (for frying)

lemon wedges (for serving)

extra-virgin olive oil

yellow onion, finely chopped

garlic, minced

crushed canned tomatoes (preferably San Marzano)

tomato paste

dried basil

sugar (optional, to balance acidity)

fresh basil leaves (optional, torn)

Rinse the fresh clams under cold water to remove any sand or debris. Soak them in salt water for about 30 minutes to help purge any remaining sand.

Clean the Clams

If you are adding pasta, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta (if using)

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add the cleaned clams to the skillet along with red pepper flakes, salt, and black pepper. Stir to combine.

Add Clams and Spices

Pour in the white wine, stirring gently. Cover the skillet and allow the clams to steam for about 5-7 minutes until they open. Discard any clams that do not open.

Deglaze with Wine

Once the clams are open, stir in the lemon juice and chopped parsley. Cook for an additional minute to heat through.

Finish the Sauce

If using pasta, add the drained pasta to the skillet with the clam sauce. Toss to combine thoroughly.

Combine with Pasta (optional)

Serve the hot clam sauce in bowls, garnished with additional parsley and grated Parmesan cheese if desired.

Fresh clams

Olive oil

Garlic, minced

Red pepper flakes

White wine

Fresh parsley, chopped

Lemon juice

Salt

Black pepper

Pasta (spaghetti or linguine)

Parmesan cheese, grated

In a large pot of salted boiling water, cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1 minute.

Saute Ingredients

Add the canned clams (with juice) and diced tomatoes to the skillet. Stir to combine and let simmer for 5-7 minutes, allowing the sauce to thicken slightly.

Add Clams and Tomatoes

Add chopped parsley, salt, and black pepper to taste. Stir to mix well. Remove from heat.

Season the Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the white wine and bring to a simmer. Add the canned clams (with juice) and cook for another 5 minutes.

Add Wine and Clams

Stir in the chopped parsley and lemon juice. Season with salt and black pepper to taste. Remove from heat.

Add the prepared pasta to either the red or white clam sauce, tossing to coat evenly.

Mix Pasta and Sauce

Serve immediately, garnished with additional parsley if desired.

Spaghetti or Linguine

Canned clams (with juice)

Crushed red pepper flakes

Diced tomatoes (canned)

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Combine Mixtures

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.

Bake the Base

In a mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.

Whip the Cream

Once the base has cooled, spread the whipped cream over the top evenly.

Top the Base

Sprinkle chocolate shavings on top of the whipped cream for decoration.

Garnish

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Milk

Vegetable oil

Vanilla extract

Heavy cream

Powdered sugar

Chocolate shavings

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Sauté the Aromatics

Stir in the crushed tomatoes and tomato paste, mixing well to combine with the sautéed onions and garlic.

Add Tomato Base

Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the tomato mixture. Stir well and let it simmer for about 10 minutes.

Gently fold in the shrimp, scallops, and calamari into the sauce. Cook for an additional 10-15 minutes, or until the seafood is cooked through and opaque.

Add Seafood

Remove the pot from heat. Stir in the chopped fresh parsley and lemon juice. Taste and adjust seasoning if necessary. Serve hot over cooked pasta or as a standalone seafood dish.

Garnish and Serve

Olive Oil

Onion, chopped

Crushed Tomatoes

Tomato Paste

Dried Oregano

Dried Basil

Red Pepper Flakes

Black Pepper

Shrimp, peeled and deveined

Scallops

Calamari, sliced

Fresh Parsley, chopped

Lemon Juice

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.

In another bowl, beat the eggs, then add the milk, vanilla extract, and melted unsalted butter. Mix until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Prepare for Baking

Transfer the batter into the prepared baking dish, spreading it evenly.

Pour the Batter

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

While the base is baking, rinse the fresh berries under cold water and pat them dry.

Prepare the Berries

In a small bowl, toss the berries with powdered sugar to gently coat them.

Dust with Powdered Sugar

Once the Calma base has cooled slightly, top it with the sugared berries and garnish with mint leaves before serving.

Unsalted butter

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt. Once boiling, add the spaghetti or linguine. Cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Pasta

Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water for later use.

Drain and Set Aside

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Sauté Garlic and Spices

Add the canned whole tomatoes (including juice) to the skillet. Use a wooden spoon to break them up into smaller pieces. Stir in the dried oregano, salt, and black pepper. Let simmer for about 10 minutes, allowing the flavors to meld.

Add Tomatoes and Seasonings

Add the peeled and deveined shrimp to the sauce. Cook for about 4-5 minutes, or until the shrimp turn pink and opaque. Stir in the fresh chopped basil and adjust seasoning if necessary.

Cook the Shrimp

Add the drained pasta to the skillet with the marinara sauce. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick. Serve hot, garnished with grated Parmesan cheese and additional fresh basil if desired.

Combine and Serve

Crushed Red Pepper Flakes

Canned Whole Tomatoes

Fresh Basil, chopped

Large Shrimp, peeled and deveined

Parmesan Cheese, grated

In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to the water.

Boil the Water

Once the water is boiling, add the spaghetti or linguine. Cook according to the package instructions until al dente, usually around 8-10 minutes.

Once cooked, drain the pasta in a colander and set aside. Reserve about 1 cup of the pasta water.

Drain the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.

Sauté the Garlic

Add the shrimp to the skillet. Season with red pepper flakes, salt, and black pepper. Cook for about 3-4 minutes, turning occasionally, until the shrimp are pink and opaque.

Stir in the lemon juice and chopped parsley. Mix well and cook for an additional minute.

Add Lemon Juice and Parsley

Add the cooked pasta to the skillet with the shrimp. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached.

Mix with Pasta

Taste and adjust seasoning if necessary. Serve immediately, garnished with extra parsley if desired.